Juicy, less expensive and rather flexible, hen thighs are the unsung heroes of the protein realm. Enjoy them baked, braised, glazed or grilled with those delicious recipes.
Daftar Isi
- 1. Instant Pot® Filipino Chicken Adobo
- Instant Pot® Filipino Chicken Adobo
- 2. Baked Chicken and Sausage Gumbo
- Baked Chicken and Sausage Gumbo
- 3. Rosemary-Roasted Chicken with Apples and Potatoes
- Rosemary-Roasted Chicken with Apples and Potatoes
- 4. Air Fryer Sesame Chicken Thighs
- Air Fryer Sesame Chicken Thighs
- 5. Chicken Makhani (Indian Butter Chicken)
- Chicken Makhani (Indian Butter Chicken)
- 6. Greek Lemon Chicken and Potatoes
- Greek Lemon Chicken and Potatoes
- 7. Chef John’s Chicken Tinga
- Chef John’s Chicken Tinga
- 8. Vietnamese Grilled Lemongrass Chicken
- Vietnamese Grilled Lemongrass Chicken
- 9. Mildly Sweet Whiskey Chicken
- Mildly Sweet Whiskey Chicken
- 10. Soy Sauce Chicken
- Soy Sauce Chicken
1. Instant Pot® Filipino Chicken Adobo
All the taste you like in Filipino chicken adobo without hours of marinating way to the Instant Pot®. Serve over rice, if favored. (Recipes By Soup Loving Nicole)
Instant Pot® Filipino Chicken Adobo
4
servings5
minutes35
minutesIngredients
½ cup distilled white vinegar
¼ cup soy sauce
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon black peppercorns, roughly cracked
2 bay leaves
1 large onion, sliced
1 ½ pounds bone-in, skin-on chicken thighs
1 tablespoon chopped scallions (Optional)
Directions
- Whisk vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a bowl until sugar is dissolved. Stir bay leaves into the sauce.
- Line the bottom of a multi-functional pressure cooker (such as Instant Pot®) with onion slices. Place chicken thighs on top of onions and pour vinegar-soy sauce over top. Close and lock the lid.
- Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Line a baking sheet with aluminum foil.
- Release pressure using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer thighs to the prepared baking sheet, skin-side up. Select Saute function and cook until sauce thickens, 3 to 5 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to high.
- Place chicken under the preheated broiler, and broil until skin is crispy, 6 to 8 minutes. Transfer thighs to a serving plate and spoon sauce over the top. Garnish with chopped scallions.
Notes
2. Baked Chicken and Sausage Gumbo
Gumbo would not have to be tough! Instead of slowly cooking and stirring a roux for what looks as if forever, do this opportunity baked approach.
It’s not a shortcut in step with se, but cooking it in the oven will save you from having to stand over the range for hours. Serve warm with a spoonful of white rice. (Recipe By Chef John)
Baked Chicken and Sausage Gumbo
4
servings5
minutes35
minutesIngredients
1 cup all-purpose flour
¼ cup vegetable oil
¼ cup melted butter
6 bone-in, skin-on chicken thighs
1 pound smoked pork sausage, cut into 2-inch pieces
kosher salt to taste
1 large onion, diced
1 cup diced celery
1 cup diced green bell pepper
- For the Cooking Liquid:
6 cups chicken broth
2 teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 bay leaf
¼ teaspoon cayenne pepper, or to taste
1 cup diced tomatoes
1 cup frozen sliced okra, thawed
4 green onions, chopped
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Stir flour, oil, and butter together to form a paste. Transfer “roux” to the center of a large roasting pan and spread out into a rough rectangle about 1/2-inch thick, leaving enough room around the outside to place the chicken and sausage.
- Lay chicken thighs, skin-side down, and sausage pieces around the roux. Season chicken generously with salt.
- Bake in the preheated oven for 40 minutes. Remove from oven and scatter onion, celery, and bell pepper evenly over the chicken, sausage, and roux. Briefly stir the roux in the center, then spread it back out. Continue baking for 20 minutes.
- Remove pan from oven; remove chicken and sausage to a plate and reserve until needed. Stir vegetables and roux together in the pan, spread back out into an even layer, and bake for another 20 minutes, or until roux is as browned as you like.
- Mix chicken broth, salt, pepper, thyme, bay leaf, and cayenne in a large bowl or pitcher. Refrigerate cooking liquid until needed.
- Pour the cold cooking liquid mixture into the gumbo and whisk until well combined. Stir in tomatoes and okra. Add the sausage and chicken back in, skin-side up. Continue baking, stirring gently and occasionally, until liquid is thick and chicken is very tender, 30 to 40 minutes more.
- Taste and adjust seasonings as desired. Garnish with green onions.
Notes
- Any smoked pork sausage will do, such as linguica or andouille. My linguica was garlicky, but if yours isn’t, minced garlic can be added to the cooking liquid if desired.
- Add up to 2 more cups of chicken broth after the final round of baking for a less-thick gumbo.
- Once chicken thighs are cooked, the meat can be removed from the bone and added back in for a boneless service.
3. Rosemary-Roasted Chicken with Apples and Potatoes
The starting of fall comes with an abundance of apples, because of this it’s time to start baking! But more than pies, apples roast extraordinarily properly with bird! This dish makes a awesome sweater-weather meal, with superbly roasted bird and an apple, potato, and onion bake that takes advantage of the scrumptious roasted fowl drippings. (Recipe By Diana71)
Rosemary-Roasted Chicken with Apples and Potatoes
6
servings10
minutes1
hour10
minutesIngredients
cooking spray
2 tablespoons butter
1 large onion, sliced
salt, plus more to taste
4 teaspoons white sugar
5 medium apples – peeled, cored, and cut into 1/4-inch slices
1 pound Yukon Gold potatoes, cut into 1/4-inch slices
2 tablespoons olive oil
6 bone-in, skin on chicken thighs
2 tablespoons chopped fresh rosemary
ground black pepper
Directions
- Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
- Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
- Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
- Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
- Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.
Notes
4. Air Fryer Sesame Chicken Thighs
Sesame-flavored chicken thighs are crispy on the out of doors, but tender and juicy on the inside. (Recipe By Soup Loving Nicole)
Air Fryer Sesame Chicken Thighs
4
servings5
minutes15
minutesIngredients
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sriracha sauce
1 teaspoon rice vinegar
2 pounds chicken thighs
1 green onion, chopped
2 tablespoons toasted sesame seeds
Directions
- Combine sesame oil, soy sauce, honey, sriracha, and vinegar in a large bowl. Add chicken and stir to combine. Cover and refrigerate for at least 30 minutes.
- Preheat an air fryer to 400 degrees F (200 degrees C). Drain marinade from the chicken.
- Place chicken thighs skin-side up in the basket of the air fryer. Cook for 5 minutes. Flip and cook an additional 10 minutes.
- Transfer chicken to a plate and let rest 5 minutes before serving. Garnish with green onion and sesame seeds.
Notes
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
5. Chicken Makhani (Indian Butter Chicken)
Chicken Makhani is considered one of my favored Indian dishes. It is a full flavored dish that complements the hen properly. It can be made as slight or spicy as you want with the aid of adjusting the cayenne. Serve with basmati rice and naan bread. (Recipe By MITCHMAN21)
Chicken Makhani (Indian Butter Chicken)
4
servings10
minutes25
minutesIngredients
1 tablespoon peanut oil
1 shallot, finely chopped
¼ white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
¼ cup plain yogurt
1 cup half-and-half
1 cup tomato puree
¼ teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
¼ cup water
Directions
- Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
- Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
- Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Notes
6. Greek Lemon Chicken and Potatoes
I don’t have the strength or courage to cater for a living but, if I did, this Greek lemon fowl and potatoes could be one in all my go-to entrees, and now not just for massive, fats weddings. It’s a proven crowd-pleaser, simple to make, and smooth on the pockets. (Recipe By Chef John)
Greek Lemon Chicken and Potatoes
4
servings10
minutes50
minutesIngredients
4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish
Directions
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
- Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
- Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
- Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
- Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
- Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
Notes
7. Chef John’s Chicken Tinga
When I’m at a taqueria, it’s hard to determine between the chook with inexperienced sauce or with red sauce. Here’s my version of the pink sauce. It’s terrific on a crispy tortilla and topped with the same old suspects. (Recipe By Chef John)
Chef John’s Chicken Tinga
6
servings15
minutes1
hour15
minutesIngredients
3 pounds skinless, boneless chicken thighs
3 peeled whole garlic cloves
1 large yellow onion, halved
2 teaspoons kosher salt, plus more to taste
½ teaspoon dried oregano
4 cups chicken stock
1 cup water
2 tablespoons olive oil
1 large onion, diced
1 (7 ounce) can chipotle peppers in adobo sauce
1 (28 ounce) can peeled plum tomatoes (preferably San Marzano)
2 tablespoons crumbled cotija cheese, or to taste
3 tablespoons chopped fresh cilantro, or more to taste
Directions
- Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot. Bring to a simmer over high heat; reduce to medium-low. Simmer 30 minutes, stirring occasionally. Remove from heat.
- Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
- Pour broth through a strainer into a large bowl.
- Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
- Transfer reserved boiled onions to a blender. Add chipotle peppers and the adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid. Pulse on and off until mixture is partially blended. Blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
- Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
- Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with crumbled cotija cheese and cilantro.
Notes
- You can substitute 3 1/2 cups of any fresh or canned tomato product for the (28 ounce) can San Marzano tomatoes.
- Can be used on tostadas or in burritos, quesadillas, flautas, or tacos.
- Top with the usual suspects like shredded cheese, chopped green onions, sour cream, etc.
8. Vietnamese Grilled Lemongrass Chicken
Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut. (Recipe By LUCHAPROV)
Vietnamese Grilled Lemongrass Chicken
4
servings10
minutes10
minutesIngredients
2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness
Directions
- Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
- Marinate chicken in the refrigerator for 20 minutes to 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
- Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Notes
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
9. Mildly Sweet Whiskey Chicken
A quick whiskey chicken that has so many uses, whether by itself, over rice, or in pasta. A great dinner or lunch meal. Again it’s best to BBQ the chicken, and you can remove the garlic cloves if desired; they are only there to infuse flavor into the sauce. (Recipe By AgileMJOLNIR)
Mildly Sweet Whiskey Chicken
6
servings10
minutes35
minutesIngredients
2 pounds chicken thighs
salt and ground black pepper to taste
1 ¼ cups pineapple juice
3 tablespoons bourbon whiskey, or more to taste
2 tablespoons soy sauce
3 cloves garlic
1 tablespoon brown sugar
¼ teaspoon ground black pepper
2 teaspoons butter, or to taste
2 large mushrooms, sliced
Directions
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Season chicken thighs with salt and pepper.
- Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl.
- Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes.
- While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce.
- Pour the mushrooms and sauce over the chicken strips and toss to coat.
Notes
- Try apple juice instead of pineapple for a less-sweet version.
- For a thicker sauce, whisk 1/4 cup water and 2 tablespoons cornstarch together and stir into the sauce while it simmers.
10. Soy Sauce Chicken
A scrumptious, speedy, and smooth recipe for any week night dinner. The chicken comes out flavorful with a candy and tangy glaze. Serve with rice and steamed snow peas for a complete meal. (Recipe By Too Hot Tamale)
Soy Sauce Chicken
8
servings10
minutes35
minutesIngredients
1 cup white sugar
1 cup soy sauce
1 cup water
¼ cup minced garlic
¼ cup minced fresh ginger
5 pounds bone-in chicken thighs with skin
¼ cup chopped green onions
Directions
- Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
- Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
- Place chicken on a platter and sprinkle with chopped green onions.
Notes
Related Post "10 Flavorful Chicken Thigh Recipes for Easy Dinners"
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